Breakfast while camping depends on what you bring, which, in turn, depends on whether you're on a short-lived camping trip or an extended one, and whether you're cooking at a modern campground or at a primitive site. Regardless of your situation, breakfast must count because it will fuel energy-intensive outdoor activities such as hiking, climbing and pitching or striking camp. This means carbohydrates, fats and versatile ingredients that can be used in a variety of ways.
Bread and Chocolate
Breads with hard crusts, such as baguettes, keep for a few days. Dip chunks in thick hot chocolate. Packets of butter flavoring let you add a bit of butter taste to the chocolate, without worrying about dealing with a perishable item. Eat dried fruit on the side, especially those that also taste good with chocolate (for instance, cherries or raisins). Alternately, you can dip the bread in coffee or a combination of milk, coffee and chocolate.
This campground variation of a tropical porridge enjoyed in Puerto Rico uses finely ground cornmeal, cinnamon, salt, powdered milk, sweetener and coconut flakes. Use one part cornmeal to four parts liquid, which will be about two-thirds milk and a third water. For every 4 cups of liquid, use a teaspoon of salt and about 1/2 cup each of flakes and sugar. Start with less sugar when using sweetened coconut; you can add more later. Combine everything except cinnamon and cook on low heat, stirring constantly until the cornmeal absorbs the liquid, about 20 minutes. Sprinkle with cinnamon. You can use coconut milk instead of milk and leave out the flakes.
Oatmeal while camping can be a surprise if you doctor it. Instead of using plain water, add packets of apple cider mix, one for each serving. You can also use chocolate drink mix. Another variation on oatmeal is the addition of dried fruit. Try raisins along with a packet or two of crystallized orange or dried orange zest. Use zest you've made yourself, because it will have more flavor than dried orange peel from the grocery store spice section.
A short stay at a modern facility allows you to bring perishables. Make a full-out hearty breakfast before an active day, cooking eggs, sausage or bacon and fried potatoes wedges. Stew shredded cabbage and apple chunks with sweetener and butter on the side. If you'd rather not bring butter, bring packets of powdered butter flavoring for the cabbage.
Rice pudding made in a pot serves as an easy breakfast. Use one part rice to four parts milk made from powder. You can use coconut milk for all or some of the milk. Use an amount of sweetener equal to the amount of rice used; likewise raisins. For every 4 cups of liquid, use a stick of cinnamon and a teaspoon salt. Cook everything except the sugar and raisins over low heat, stirring constantly. When the liquid is almost gone and the rice done, add sugar and raisins and cook for a few minutes more. You can add coconut flakes, too, using the same amount as raisins. If the flakes are sweetened, add them before the sugar, taste and sweeten accordingly.